I love eggs (and puns). I've never met an egg I didn't like: hard boiled, scrambled, poached, fried, deviled. There's nothing you can do to an egg that doesn't make it more delicious. The best thing about my love affair with eggs is that they're so good for you!
Eggs are a fantastic source of protein. They're also one of the few foods we eat that provides us with a naturally occurring source of vitamin D. In fact, eggs are full of important vitamins and minerals: vitamin A, zinc, multiple B vitamins (including B12), choline, phosphorus, vitamin E, cholesterol.
You're probably scratching your head over that last one. Cholesterol has gotten a bad rep over the years, but it's actually a mineral that's important in our bodies. It's crucial in brain development and healthy pregnancy. Did you know it's possible to have a cholesterol deficiency?
Now, the majority of the United States population is not at risk for low blood cholesterol levels. Many people have the opposite problem. But some research suggests that consuming cholesterol does not actually raise our blood cholesterol levels, and the culprit may be refined carbohydrates. Like all science, nutrition is constantly evolving as we conduct new studies and learn more about how what we eat interacts with our bodies.
I'm certainly not suggesting you start eating a dozen eggs a week (for the sake of your cohabiters, I beg you not to). But there's also no reason to be afraid of eggs. Like with everything, moderation is key. (Also, egg whites, like egg substitutes, have no cholesterol but are still a great source of protein.)
So, having said that, here is a delicious eggy recipe for you to enjoy! This takes almost no time to throw together, so it's a great recipe for when you don't have a lot of time. I made it for dinner a few nights ago, but it would also make a great breakfast (or lunch).
Eggy Sweet Potato Hash
2 sweet potatoes, peeled and cubed
~1 cup chopped kale (5 leaves)
Cook the sweet potato cubes in a large skillet over medium-low heat until the potatoes are soft. Cook time will be about 10 minutes. Mix often so the potatoes don't burn. As the potatoes start to get soft, mix the kale in (about 5 minutes into cooking).
Once the potatoes and kale are done split them between two plates. Then use the skillet to cook the eggs to your desired doneness (I did over easy, but if that gooeyness grosses you out the dish will work with a more thoroughly cooked egg). Top the potatoes and kale with an egg and enjoy.
Taryn is a Los Angeles based Registered Dietitian who's passionate about helping you be your healthiest you.